Spiced Beetroot Hummus

250g raw beetroot or ready-cooked beetroot (in water NOT vinegar/brine)
3 tablespoons tahini (sesame seed paste)
1 400g can (260g drained weight) of chickpeas, ideally hulled (skins removed)
Juice of 2 lemons
3 large cloves of garlic, crushed
1 teaspoon dried coriander
1 teaspoon sesame seeds
1 teaspoon cumin seeds
2 tablespoons olive oil
Sea salt and black pepper
  1. If using raw beetroot, wash before cooking and then place in a saucepan and cover with cold water. (It’s not necessary to peel the beetroot.) Bring to the boil and then simmer until tender (around 1 hour depending on the size of the beetroot).  Drain and leave to cool slightly before handling so you can peel the skin; it should just come off under some cold running water.
  2. Whilst cooking the beetroot – and if you have time/can be bothered – I encourage you to peel the chickpeas, removing the outer husks.  This gives you a much smoother, less grainy hummus as a result.
  3. Once the beetroot is peeled and cooled, roughly chop and place in the food processor with the tahini, drained chickpeas, lemon juice, coriander, and crushed garlic. Flick the switch and blend to a consistency that you are happy with (I like my hummus smooth). You should have a beautiful, light crimson-coloured paste.
  4. In a heavy-bottomed frying pan, heat the olive oil and then add the sesame and cumin seeds. Fry, stirring continuously with a wooden spoon, for no more than 2 minutes making sure that the seeds don’t catch and burn. Remove from heat and add about two-thirds of this oily seed mix to the blender, along with some freshly-milled black pepper and salt. Whiz up again for a moment.
  5. Spoon the hummus out into a dish and put the last third of the oily spice mix on the top. Eat. The hummus should store for a good few days in the fridge.
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